Salmon/Tuna Melts

Yummy wild salmon or tuna is another delicious and light lunch. Fish is so incredibly beneficial for the heart and should be consumed regularly in your diet. It is important to make sure to select wild fish options. Why? One article shared the following report:

In a study published in the journal Science in 2004, researchers discovered that farm-raised salmon had more dioxins and other chemicals like PCBs—polychlorinated biphenyls, which the Department of Health and Human Services has determined are carcinogens—than in wild salmon. Not just more, but 11 times more! Another study published in a 2005 edition of the journal Nutrition found similar results, theirs showing PCBs were ten times higher in farm-raised salmon than in wild salmon.

1 (14 oz. can) wild salmon (we like the Trader Joe’s version as it is fairly cheap. Beware of small bones, but they are easy to remove prior to adding the rest of the ingredients)
1 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
3-5 Tablespoons mayonnaise
1/4 teaspoon salt
Whole grain bread or English muffins
Tomato slices
Cheese, shredded

Combine the salmon/tuna, seasonings and mayonnaise until smooth and to your taste. Spread onto your bread and top with a slice of tomato and cheese. Grill till melted in a toaster oven or conventional oven. Enjoy!

Makes about 4 servings.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer. She is the editor of Passionate Homemaking since its beginning five years ago. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

24 Responses to Salmon/Tuna Melts

naturally like your web-site but you need to check the spelling on quite a few of your posts.
A number of them are rife with spelling issues
and I find it very bothersome to tell the reality nevertheless I will definitely come back
again.

Thanks for your marvelous posting! I certainly enjoyed reading it, you can be a great author.
I will be sure to bookmark your blog and
will eventually come back someday. I want to encourage you to ultimately continue your great work, have a nice weekend!

Hey – about the wild fish / farmed fish thing; so true! But, there’s also some really neat work going into aquaponics (growing veggies above the water and fish in the water to provide nutrients to the plants) that looks really promising, especially as the oceans are becoming smaller and more polluted. One researcher (can’t remember his name!!) is working on developing whole ecosystems so that salmon and krill (which give wild salmon their color and high vitamin D content) plus other fish will be raised together in a closed system. And the plants can be USDA certified organic! Exciting stuff

We had salmon melts tonight for dinner…EXCELLENT! We used wild red salmon, which I pureed in the Cuisinart to smoosh up the bones (yay calcium). I also finely chopped one carrot and one piece of celery. The rest was your recipe, though next time I wouldn’t bother with the salt. We used fontina cheese and brown rice tortillas with the salmon “spread” and got it warm and melted (the cheese, that is) on the George Foreman. A winner!

We make these very similarly but use mashed avocado instead of the mayo (for a kind of “avocado mayo.” Add a tad of lemon juice to it as well. Mix it all up and it is very delicious! The kids love it! I recommend trying that version as well! Thanks for all your recipes !

that sounds awesome. this recipe has become a family favorite and a great way to use the tomato harvest. I’ve found the Aldi’s salmon is wild caught. I am trying to avoid the BPA can linings, but I don’t see or feel any plastic residue in these cans. If anyone else knows of products that do not use plastic-lined cans, I am open to hearing!

I have caught and canned many jars of trout~ Also I have purchased whole Salmon and cut it up packed it in my canning jars add a little sea salt~ pressure can for 90 minutes on 10#s pressure~ Then put in your pantry~ Also we have done wild game as well~ cut it up pack in jars~ pressure can as you would the fish~ open add a little BBQ sauce~ the rest is up to you for a yummy BBQ sandwich~

just so you know, you don’t have to pick out the bones, you can mash or crunch them up which is what gives canned salmon it’s high calcium content. of course you have to get used to it a little bit, but in salmon patties you don’t even notice it (same as for canned sardines too)

These are what I am going to make for lunch today!
Just stumbled upon your site and am delighted to have found it…wonderful posts and links! I look forward to perusing more of your archives when time permits. God bless you and yours!

When I was little, Mom made these for lunch quite a bit. Brings back fond memories We also had just “cheese toast” a lot (WW bread with raw milk cheese, toasted) Thanks for reminding me of lunches that are healthy – yet simple.

I love having salmon instead of tuna! It has so much flavor and (I believe) more omega-3′s than tuna. I like to make salmon salad sandwiches for lunch and add a little Old Bay season and onions. It makes my lunch break at work a little more exciting Thanks for sharing your recipe for melts…I’ll have to put it on the menu for next week!